Breakfast Egg Muffins
Ingredients
-
9
large
eggs
-
2
cups
diced red bell pepper
-
½
cup
chopped scallions
-
1
clove
garlic, grated
-
heaping ½
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
3
tablespoons
all-purpose flour
-
¾
teaspoon
baking powder
-
⅓
cup
crumbled feta cheese
-
for greasing
extra-virgin olive oil
Instructions
- Preheat the oven to 350°F.
- Grease a nonstick muffin tin and divide the diced peppers and scallions among the muffin cups.
- In a large bowl, whisk the eggs and add the grated garlic, salt, and pepper.
- Sprinkle the flour and baking powder on top and whisk until combined, leaving some lumps.
- Divide the egg mixture evenly into the muffin cups, about a scant ¼ cup each.
- Sprinkle feta cheese on top of each muffin cup.
- Bake for 22 to 24 minutes until the eggs are set.
- Let the muffins cool before removing them from the pan.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
9g
Total carbohydrates
7g
Total protein
10g
Sodium
300mg
Cholesterol
210mg
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